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Did someone say polenta chips?

Have you had polenta chips, they are amazing aren’t they? I had never eaten polenta before a few weeks ago. Yes, yes I’m a foodie and I’ve only just discovered polenta. I’ve seen people making it on tv shows like Master chef and My kitchen rules before, but they always made it look so complicated and something always went wrong with the dish.

I went to Cafe Green Door, an awesome cafe here in New Plymouth. I was planning to have a more substantial meal but Josiah broke loose from my grip and I had to chase him around with Janayah in the carrier! I’d lost the will to go through the menu so I just said I’ll take the polenta chips.

They were awesome. The dipping sauce was so good that I let Josiah lick the dish! I knew then that I had to make them at home. It’s been a bit of trial and error but this recipe is so easy and fool proof, you can’t mess it up!

I only cooked half of the recipe at the time of making it. It kept really well covered in the fridge until the next day and made 4 decent sized servings.


• 1.5c polenta

• 3c water

• 1tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp Masterfoods All Purpose seasoning

• 1 veg stock cube

• 1/2 tsp salt

• 2 tbsp Braggs nutritional yeast


• Bring the water to boil and add all the ingredients

• Keep stirring it until all the moisture is absorbed

• Line a rectangle pan then add the polenta mix, smooth the top and place in the freezer for 15 minutes

• Turn the mixture onto a board and cut into uniform pieces

• Bake at 200° for 15 mins then turn the chips and cook for another 10 minutes

Serve with your favorite dipping sauce as a snack or some veggies for a meal.


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Heavenly chocolate orange muffins

My eldest son is off to school camp in a couple of weeks and his teacher emailed me the menu. As you can imagine it was filled with meat, dairy, sugar and processed food with a side of coleslaw. He asked what ‘we’ should do about replacements, so I said I’d prepare a few things.

Jamari has been asking for chocolate muffins and we all love the chocolate orange combination.

This recipe makes 12 small muffins. You could use 6 bigger muffin cases if you wanted larger ones and increase the cooking time. Our taste buds have changed over the last few months and we find these sweet enough. If you’d like them sweeter, increase the amount of pure maple syrup.

They keep well in the freezer and are great for lunch boxes. Just take them out the night before you need them.


1 cup wholemeal flour

1/2 cup of cocoa powder or cacao powder, sifted

1 tsp baking powder

1/2 tsp baking soda

Rind of 2 oranges

Juice of 2 oranges

1 tbsp applesauce

2 tbsp pure maple syrup

1 flax egg

1 cup almond milk or other plant milk

1/2 cup dark chocolate nibs (I use 70% cocoa from Vetro)


Preheat your oven to 190°

Prepare your flax egg and leave it in the fridge

Grate the orange rind with the small side of the grater

Juice the oranges, removing any pips

Sift the cocoa powder or cacao powder, baking powder and baking soda into a bowl

Add the flour, orange rind and mix

Add all the other ingredients except the chocolate nibs and mix until combined. Don’t forget the flax egg in the fridge!

Add the chocolate nibs

Spoon into muffin cases and bake for 20 minutes. They’ll be a little wet in the middle but will set properly while cooling.